MAY

Knife Skills

Do you have knives in the kitchen, or own a knife set, that just sits unused  or under used because you never learned how to use them? This class will slice through all that. Chef Paul will demonstrate how to use each type of knife and its appropriate application, how to sharpen them and how to care for them. $40 a person   Wednesday, May 5th 6:30 - 8:30

Cooking with Herbs.

This class is a must. It is hard to imagine what cooking would be like without the unique flavors provided by herbs. Have you ever wondered why certain herbs pairs well with certain things or was told to add herbs at the end of cooking and wondered why. Or wondered what a chef thinks when it comes to understanding herbs. In this class we will start to learn how an  herb can be the key seasoning in a dish. We will also learn about the spectrum of herbs and how they work. $45 per person  Tuesday, May 11th 6:30 - 9:30

The raw herb / mixed herb marinated chicken

The cooked herb / marjoram braised lamb

The spectrum of herbs / risotto

The blooming herb / rosemary poached apricots

Part 2 of 2 New World Sauces

Perfecting sauces is the foundation of fine cuisine. This class will explore the “new school”  way of sauce making with some kitchen tips. Part 2 of 2 will cover what chefs are doing in 2010 to make sauces. $45 per person   Tuesday, May 18th, 6:30 - 9:30

cranberry miso emulsion / arugula salad

prune gastrique / poached chicken

“Bechamel” / macaroni and cheese

mulled cider reduction /pork loin

almond milk foam / poached rhubarb

How to use a whole chicken

A step by step introduction to the basics of butchering chicken. Chef Paul will show you how easy it can be, and long with this informative class, there will be a selection of simply delicious chicken recipes. $45 per person  Wednesday, May 26th, 6:30 - 9:30

    Thai basil soup w/ chicken, coconut, ginger

    Poached chicken breast  w/ barley risotto

    Braised legs and thigh provencal